How to cook over two days?

Let today's brisket chill overnight and slice it in the morning. Add some au jus or bouillon to moisten well, cover with foil and pop it in a 300 oven about an hour prior to serving.

Welcome to the forum!

Thank you MaxQ. Been a long tine observer.

This is my biggest brisket cook and could not figure out how to get 26 lb. of brisket in the little Cook Shack cooker at one time.

Thank you for the welcome.
Steve

Sorry I didn't see this until now. I would have cooked the two smaller ones together and the larger overnight.

I don't like to slice and reheat, I think it retains more moisture if you reheat whole and add some broth/stock after slicing (hot of course).

Like Smokin',sorry to be behind.

We have used part of both these fine cooks process.
If we weren't doing he slicing/serving and had an oven at the function to reheat,We chilled and then slice before going to the meeting.
Like Max,drizzle enough soppin's over the slice to come less than 1/4 inch up the slices,cover the half pan with HD plastic and then foil and then pop in a 250º oven for around an hr when we got there.

The servers[or serve yourselfers] ,that aren't knife people can lift slices out with whatever they have.

Being a simplistic type..I woulda stuffed it all in there and hoped for the best. I done this one yesterday on the faithful old brinkmann. Havinng it yet again tonight covered up with some kinda Weber Sauce.